Best Blt Cups Recipes

BLT CUPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 40 mini muffin cups with olive oil.
• Press 1 wonton wrapper into each prepared muffin cup, pressing wonton against the bottom and sides of the cup.
• Bake in the preheated oven until crisped and corners are browned, about 4 minutes. Cool.
• Stir bacon, tomatoes, lettuce, mayonnaise, and honey mustard together in a bowl until well-combined. Fill each wonton with bacon mixture and top each with green onion.

BLT TOMATO CUPS

Steps:

• In 10-inch nonstick skillet over medium heat, cook bacon 5 to 7 minutes until crisp; drain on paper towels.
• With serrated knife, cut each tomato in half crosswise. Using teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell. If necessary, cut small slice from bottom so tomato half stands upright.
• In medium bowl, combine lettuce and ranch dressing. Using small tongs or fingers, fill tomato shells evenly with lettuce mixture. Sprinkle with bacon and croutons. Serve immediately or refrigerate for up to 1 hour before serving.

BLT CHEESE CUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Arrange 3 tablespoons Cheddar cheese in a 4-inch circle on the prepared baking sheet. Repeat to make 1 more circle.
• Bake in the preheated oven for 6 minutes. Remove from the oven and let stand for 1 to 2 minutes.
• Turn a muffin tip upside-down. Invert the parchment paper over the muffin tin and line one cheese circle up with one muffin cup. Slowly peel the parchment back from the cheese circle, using an offset spatula or small knife to release the cheese from the paper. Form the cheese around the muffin cup and hold it for 5 seconds to help mold into a cup shape. Repeat the process with the remaining cheese circle.
• Make 2 more cheese cups with remaining cheese by following the same process.
• Toss lettuce, tomato, and bacon together in a small bowl to combine; divide mixture evenly among cheese cups.
• Stir mayonnaise and chives together in a small bowl and divide evenly between cheese cups. Season with salt and pepper.

BLT TOMATO CUPS

Steps:

• 1. In nonstick skillet over medium heat, cook bacon until crisp, drain on paper towel. With serrated Knife cut a small slice from the bottom and tops of tomatoes so they will stand up. and then cut each tomato in half crosswise. Using a teaspoon, scoop out seeds and pulp from each tomato halve leaving enough tomato to have a firm shell.
• 2. In medium bowl, combine lettuce, mayonnaise or ranch dressing. using fingers or large spoon, fill tomato halves with lettuce mixture, sprinkle with bacon and croutons. Serve immediately.

MINI BLT CUPS

Steps:

• Preheat oven to 450 degrees and lightly grease a mini muffin pan. Flatten each slice of bread with a rolling pin and cut 3 rounds from each slice using a 2-inch cookie cutter. Press the rounds into the mini muffin pan to form shallow cups and bake until lightly browned, about 6 minutes. Cool on a wire rack. Combine the bacon, lettuce, and tomatoes in a bowl. Stir in mayonnaise, salt, and pepper. Fill each bread cup with a generous portion of the BLT mixture and serve immediately. Makes 24 cups.